Spaghetti squash was one of the first pasta alternatives that I turned to when we started keto. I could not believe how much Kyle loved spaghetti squash and it has now become a staple in our house during the fall and winter months.
When I first started cooking spaghetti squash I would cut it in half lengthwise and roast it on a high heat for a LONG time. It wasn’t until a few months ago that I realized I was over cooking the spaghetti squash, which causes it to be extra watery. So, here is a new method of cooking spaghetti squash that seems to work out perfectly every time!
1. Make sure you buy a ripe spaghetti squash, one that is golden or a darker yellow in color
2. Preheat oven to 400 degrees
3. Place your squash horizontal on the cutting board and start by cutting the stem side off of your squash (note: if it is too hard to cut, which they often can be, poke some holes in the squash with a fork and place it in the microwave for 2-3 minutes. Let cool until you are able to comfortably handle the squash and cut. This softens them up a bit and makes cutting easier.)
4. Continue to cut the squash in 1 to 2 inch thick rings like donuts
5. using a pairing knife, cut out the fibrous strands and seeds (the guts) of the squash, on the ends you may need to scoop it out with a spoon
6. Place on a baking sheet and season with olive oil, salt, pepper and garlic powder (optional)
7. Once heated, place squash in the oven and cook for 20-30 minutes depending on the thickness of the rings or until the skin gives when you press on it (careful not to burn your finger!)
8. Once squash is cooked, remove and allow to cool
9. Lastly, using a fork remove the “spaghetti” from the skin. To do so, I scrape with a fork in one direction to loosen, and then the other direction to detach it from the skin
Enjoy over your favorite pasta sauce!